Mile High Open-Faced Bagels: These stacked beauties are too big to sandwich! You have to just build them on half a bagel due to all the wonderful toppings. Also, they can be ready to eat in literally 10 minutes. So fast and perfect for a surprisingly light and delicious breakfast or brunch. | macheesmo.com

Mile High Open-Faced Bagels

Just a moment please...

Yield
Serves 2.
Prep Time
Total Time

These stacked beauties are too big to sandwich! You have to just build them on half a bagel due to all the wonderful toppings.

Ingredients

1 large everything bagel, toasted
2 ounces cream cheese
1 cup baby spinach, chopped
2 large eggs, scrambled
1 tablespoon butter
2-4 oz. lox
Fresh tomatoes, chopped
Red onion, chopped
Capers
Chives
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Directions

1) Half bagel and toast it. Meanwhile, add butter to a small skillet over medium heat. When melted, add scrambled eggs and let cook, stirring regularly, until they are just set. Be careful not to overcook them!

2) To build bagels, smear each half of a bagel with cream cheese. Don’t go too heavy on it. Top with spinach, scrambled eggs, and lox. Then add tomatoes, red onion, capers, and chives. Add as much as you want and pile it high!

Half a bagel is a pretty good light breakfast or lunch given how big they are, especially if you serve it with some fruit or hash browns.